Cordillera Chocolate Peanut Butter Cups

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Fair Trade Certified™ Cordilleria chocolate is a blend of Criollo and Trinitario cacao beans grown and processed in Colombia, whose farmers receive a better price for their beans — and where more of that money stays in the community.

By Chef de Cuisine Alex Olson, Cisco – San Jose

YOU NEED:

10 ounces Cordillera Chocolate

1/4 cup peanut butter

1 tablespoon light agave nectar

1 tablespoon canola oil

1/4 teaspoon sea salt, finely ground

DIRECTIONS

Line 10 miniature muffin tins with paper liners. Thoroughly mix the peanut butter, sea salt, and agave nectar in a bowl. Set aside until chocolate is ready.

Melt the Cordillera chocolate and canola in a metal bowl over gently boiling water or double boiler. Stir with a heat-resistant spatula. Do not allow any water to come into contact with the chocolate.

Place 1 tablespoon of melted chocolate into the paper-lined muffin cups. Next place 2 teaspoons of the peanut butter mixture in the center of the chocolate. Cover with more chocolate to cover the peanut butter.

Refrigerate until set. Can be stored in the refrigerator, but allow to sit for 5 minutes at room temperature (to soften) before enjoying.